Italian Garlic Butter Beef and Potatoes
This slow cooker Italian garlic butter beef and potatoes is a hands-off comfort meal that combines tender beef stew meat and baby potatoes in a rich, savory sauce infused with garlic, butter, and Italian seasonings. It's a dump-and-go recipe that requires minimal prep and delivers restaurant-quality results on a weeknight.
⚡Slow Cooker
Total
6h 10mServings
4Ingredients
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10 Ingredients
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Instructions
- 1
Place the baby potatoes in the bottom of your slow cooker.
- 2
Add 2 tablespoons of minced garlic, the beef broth, and the packet of onion soup mix. Stir to combine with the potatoes.
- 3
In a separate large bowl, combine the beef stew meat, Worcestershire sauce, the remaining 2 tablespoons of minced garlic, tomato paste, and the packet of Italian dressing mix. Mix until the beef is evenly coated.
- 4
Layer the seasoned beef mixture on top of the potatoes in the slow cooker. Do not stir.
- 5
Place the pats of butter evenly over the top of the beef.
- 6
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
- 7
Serve the beef, potatoes, and sauce hot, optionally over a slice of cheesy garlic bread.
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Tips & Notes
Pro tips
- Pat beef dry before adding to the slow cooker to minimize excess liquid and help the sauce reduce and concentrate in flavor.
- Add potatoes in the last 2–3 hours of cooking on low (or last 1 hour on high) if you prefer them firmer; cook the full time for very tender potatoes.
- Stir in an extra 1–2 tbsp butter at the end for richness, or a splash of red wine for depth without altering the dish's Italian profile.
- Skim any excess fat from the surface before serving, or use a fat separator if you prefer a lighter sauce.
Substitutions
- Beef broth → chicken broth (lighter flavor, reduces richness slightly)
- Baby potatoes → diced russet potatoes or pearl onions (cut into similar sizes for even cooking)
- Unsalted butter → salted butter (reduce or omit the salt packet slightly to avoid over-salting)
- Italian salad dressing mix → Italian herb blend (1.5 tbsp dried oregano, basil, and thyme combined)
Storage & make-ahead
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. Freezes well for up to 3 months.
Equipment
slow cooker (6-quart recommended)
Common Questions
Can I make this on the stovetop instead of a slow cooker?
Yes. Brown the beef in a Dutch oven, sauté garlic and tomato paste, then add remaining ingredients and simmer covered for 1.5–2 hours until beef is tender and potatoes are cooked through.
How do I know when the beef and potatoes are done?
The beef should shred easily with a fork and potatoes should be fork-tender. On low, this takes 6–8 hours; on high, 3–4 hours.
Can I prep this the night before?
Yes. Combine all ingredients in the slow cooker insert, cover, refrigerate overnight, then cook on low or high the next day.
What can I use instead of onion soup mix?
Substitute 2 tbsp dried minced onion mixed with 1 tsp salt and 1/2 tsp garlic powder, or use a packet of French onion soup mix.
Can I freeze leftovers?
Yes. Cool completely and freeze in airtight containers for up to 3 months. Thaw in the refrigerator and reheat on the stovetop or microwave until warmed through.
